Биологические науки / 8. Физиология человека и животных

Peklo G.O., PhD in Biology Lych I.V., D. Sci. Biology Karpov A.V.

National University of Food Technologies, city of Kyiv, Ukraine

Abzymy colostrum

Cow colostrum is a benchmark not only nutritional value but also balance components required for setting and support the immune system of the newborn and growing organism [1]. Using cow colostrum components in the diet of the infant will enable him to get a complete, easily digestible food, causing her body to resist many diseases as colostrum cows contains a large number of biologically active fragments of proteins.

The protein composition of milk cows which includes protective components unstable for several reasons. The most significant changes are observed him during lactation.

Period of lactation – the process of formation and the allocation milk with breast. On average, cows he takes 305 days. It distinguish 3 stages: colostric and during normal receiving milk from getting old milk.

Colostrum and old milk considered normal milk, as the sharp change in the physiological state of the animal at the beginning and end of lactation is accompanied by formation of secretion, protein the composition of which significantly different from the same indicators of normal milk (table 1) [2].

Table 1
Mass fraction of protein in milk at different stages of lactation

Indicator	Milk	Colostrum	Old milk
Mass fraction of protein	3.2	15.2	5.3

Biologically active fragments of proteins of cow colostrum provide a specific and nonspecific immune defenses baby: formation of immunological reactivity and protect it from invasion of pathogenic agents. Data immune properties are lactoferrin, lysozyme, laktoperoksydaza and phagocytes. But of particular value to the body of the newborn are catalytically active antibodies – proteins-abzymy. They are mainly responsible for the development of the immune system of a newborn child [3].

Materials and methods

Determination of milk quality indicators conducted in accordance with DSTU 3662-97. Quantitative changes in individual fractions of milk and colostrum and some physical - chemical properties investigated to confirm the value of cow colostrum and its indispensability in the diet, especially for infants. For cow's milk and colostrum was important to examine a number of parameters: density, acidity, content of dry matter and the mass fraction of the protein [4].

Density was determined by determining the density of milk according to GOST 3625-84. Acidity was determined by the determination of acidity in milk according to GOST 3624-92. Solids content was determined by the method of refractometric index of refraction of light in accordance with GOST 3626-73. Mass fraction of protein in milk were determined by refractometric method refractometer IRF – 464 in accordance with GOST 25179-90.

Developing the scheme allocation protein fraction from cow colostrum, which includes catalytically active AT – abzymy-proteins that can stimulate the development of the immune system of a newborn child [5].

Results and discussion

One of the important indicators of milk quality – density, which is used for converting liters to kilograms of milk, determination of the milk solids and skimmed residue. In addition, the rate of density reflects the naturalness of milk. In most cases, the density of natural milk varies in the range of 1027-1032 kg/m³, so the mean density of milk is taken as 1033 kg/m³. Density colostrum – 1037-1055 kg/m³.

The second important factor is titrated acidity, and is supported at a certain level because of the content in the buffer substances (phosphates, citrates, proteins). Titrated acidity of milk – characterizes the freshness of the product. The acidity of fresh milk is 16-18 °T. It is caused by acid salts (9-13 °T), milk proteins (4-6 °T), carbon dioxide and other acids (1-3 °T) [6].

In fig. 1 presenting data determining the density of milk (a) and acidity of milk (b) from 1 to 5 days, which was taken on colostric stage in lactation.

a b

Fig. 1 Density and acidity of cow's milk during lactation

As can be seen from the data in fig. 1 (a) 1 to 3 day observation density of cow's milk is 1055.0 kg/m³. Since 4 day study density falls dramatically (1055.0 kg/m³ for 1 day versus 1047.0 kg/m³ for 4 night and 1045.0 kg/m³ to 5 days).

Thus, the density of cow's milk at 4 and 5 days was, if we take into account the figure in the first 3 days, as samples 1 to 3 days were taken on colostric stage of lactation. And, as noted earlier milk (colostrum) in this period has a higher density, ie it varies in the range of 1037-1055 kg/m³.

Our study (fig. 1 (b)) show that the acidity of milk with 1 to 3 days is 49.8 °T. Since 4 day study acidity of milk is reduced to 42.1 °T and have 5 night is T 41.0 ° T. If we analyze these data, the lowest acidity had milk cows on day 5 of lactation, and the highest – for 1 day.

It should be noted that some high acidity (50 °T), which is found in milk (colostrum) the first 3 days colostric explained by the stage of lactation.

The third important factor is the quality of milk content in the dry fat-free residue. Average milk cows contained 87.5% water, 12.5% solids and about 70 cm³/l gases. Dry matter, or dry residue (weight substances obtained after drying the sample of milk at 102-105 ⁰C) determine the nutritional value of milk. The dry residue is fat-free milk 8.7% (ranging 6.6-10.3%). The protein content averages 3.3-3.5% casein must be at least 2/7% and whey protein – not more – 0.7% [7].

The most important indicator of the nutritional value of milk – protein content. Protein milk – valuable component of milk, which is about a quarter of the dry matter and about a third of skimmed milk residue. Milk proteins presented casein, α-laktoalbumins, ß-lactoglobulins, immunoglobulins, proteoz-peptone, lysozyme, lactoferrin, laktoperoksydaz and amino acids, without which the organism can not develop (lysine, methionine, tryptophan, phenylalanine, valine, threonine, histidyn, leucine, izoleytsin). Without milk normal development of the body of infants, adolescents and older people is impossible [8].

In fig. 2 presents the determination of the content of skimmed milk remaining milk (a) and the mass fraction of protein in milk (b) from 1 to 5 days, which was taken on colostric stage in lactation.

a b

Fig. 2 Solids content and mass fraction of protein in cow's milk during lactation

As the materials are shown in fig. 2 (a), dry matter content in milk (colostrum) from 1 to 3 days is 25.5%. Since 4 days of observations content skimmed milk residue begins to decline markedly and is 21.2% in 4 day, and 21.0% in 5 day.

We can say that the first 3 days of skimmed milk content in cow's milk residue greater compared with the results for the last two days of our research, since the first 3 days – it colostric stage of lactation at which it is quantitative change nearly all components milk (protein, fat, minerals and so on.).

The data presented in fig. 6 (b) show that the total protein content in the milk of cows 1 to day 3 of lactation totals to 7.4%. Since 4 day mass fraction of protein in milk gradually reduced and are in 5 days is 6.5%.

Therefore, the mass fraction of protein in milk 1 to 3 day high, taking into account the results of studies 4 and 5 days and reasonable to assume that the protein content in milk decreased in subsequent samples. This phenomenon is explained colostric stage of lactation. Thus, the content of skimmed milk residue increases at this stage of lactation, respectively, and increased protein content in milk.

Thus, after examining samples 5 first 5 days after calving cows, found that the first 3 days – it colostric stage of lactation. At this stage, a cow giving colostrum, which contains a large number of biologically active fragments that contribute to the establishment and maintenance of immunity infants.

The results of research quality indicators of cow's milk on colostric stage in lactation make it possible to assert that:

§ First, cow's milk colostric on stage during lactation is suitable for use in studies of protein fractions allocation;

§ Secondly, posing as a preliminary study to determine the mass fraction of protein, cow colostrum in the first 3 days (3 samples) are the most enriched proteins (7.4%).

Therefore, the protein fraction it would be isolated from cow colostrum, which was obtained in the first 3 days after calving cows. Protein fraction was prepared and purified according to the scheme, which is shown in fig. 3.

Fig. 3 Scheme of allocation protein fraction from cow colostrum

Research quality indicators of cow's milk on colostric stage during lactation according enabled to make an overall assessment of the suitability of milk and colostrum and use the information in these studies.

Due to the fact that we have studied colostric stage of lactation of 5 samples studied first 5 days after calving cows and found that the first 3 days – it colostric stage of lactation. At this stage, a cow giving colostrum, which contains a large number of biologically active fragments that stimulate the development of anti-infectious immunity and provide antimicrobial defenses newborns [9]. Therefore, the protein fraction was isolated from cow colostrum, which was obtained in the first 3 days of lactation. The protein fraction contains proteins abzymy that have antibacterial properties and are activators of immune infants.

Summarizing the results obtained it is advisable to say that a child who is bottle-fed using dry cow colostrum, rich in proteins abzymy receives not only valuable, easily digestible food, but also due to the properties of antibodies in the most vulnerable period of their lives restores, maintains and activates the immune system [10].

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